Matcha Mochi Bread
Equipment
- Oven
- Pot for Steaming
Ingredients
Dough
- 135 g bread flour or all-purpose flour
- 18 g sugar
- 2 g instant yeast
- ½ egg
- 13 g unsalted butter room temperature
- 8 g matcha powder
- 60 mL water
Mochi
- 50 g glutinous rice flour
- 15 g corn starch
- 25 g sugar
- ½ tsp vegetable oil
- 80 mL water
Red Bean Paste
- 75 g red bean paste coarse
Instructions
To prepare dough:
- Combine bread flour/all-purpose flour, sugar, instant yeast, and matcha powder. Mix it well.
- Add egg and water into the mixture.
- Keep mixing it until firming it into a dough.
- Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
- Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
- When the dough becomes very elastic, it is ready for rising.
- Cover the dough with a damp towel. Keep it into a warm place to rise. Let it rise for one hour.
- While the dough is rising, prepare the mochi.
To prepare mochi:
- In a bowl, add glutinous rice bowl, corn starch, sugar, and water. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 10-15 minutes.
- After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes. (Please remember to wear gloves, because the mochi is very sticky.)
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
To assemble the matcha mochi bread:
- If the dough is ready, it will hold the shape after poking it. Take the dough out and sprinkle some flour to the dough to prevent stickiness. Punch out the air.
- Divide it into 3 pieces. Roll the divided dough into balls.
- Cover with a damp towel, and let it rest for 15 minutes.
- Divide the red bean paste into 3 portions
- Take the mochi out from the fridge and divide it into 3 portions. (Keep the gloves on!)
- Take one dough out and sprinkle some flour on it.
- Roll it until flatten. Spread the mochi on top. Put the red bean paste on top of the mochi. Roll the dough into a ball shape and seal it well.
- Repeat step 7 for the remaining dough.
- Cover the dough with a damp towel and let it rise for one hour.
- Preheat the oven to 180ºC/356°F.
- Transfer the bread to a baking pan (with parchment paper).
- Sprinkle some flour on top and cut a cross mark on them.
- Bake it in the preheated oven for 15-18 minutes. Make sure the dough is cooked through. And it will be ready to serve.
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